Edible Cookie Dough
Soft, buttery chocolate chip cookie dough made to be eaten by the spoonful, with no eggs and no raw wheat flour. Ready in 5 minutes.
Nutrition per serving
3 tbsp- Net carbs
- 2.1g
- Calories
- 165kcal
- Protein
- 3.5g
- Fat
- 16g
- Total carbs
- 13 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Peanut butter: Peanut butter beaten into the butter for a richer, peanut-butter-cookie dough.
- Beat the peanut butter with the butter and sweeteners. You may not need the cream; add it only if the dough is stiff.
Nut-free (coconut flour): Coconut flour and a little more cream replace the almond flour, for a nut-free dough with a softer, fudgier texture.
- Mix in the coconut flour, then add all 3 tablespoons of cream and let the dough stand 5 minutes; coconut flour keeps absorbing moisture. Add a splash more cream if it is crumbly.
Brownie batter: Cocoa and a little more sweetener turn it into a fudgy, lick-the-bowl brownie batter.
- Beat the cocoa and extra sweetener in with the butter. Add up to 1 more tablespoon of cream if the dough is stiff.
- Also add
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Estimated cost $5.84 for 8 servings ($0.73 each) · how we estimate
Instructions
-
Beat the butter, powdered erythritol, allulose, vanilla and salt with a spatula or hand mixer for 1–2 minutes, until creamy.
-
Mix in the almond flour until a thick dough forms, then stir in the cream to loosen it to a soft, scoopable texture.
-
Fold in the chocolate chips. Eat right away, or chill 20 minutes for a firmer dough you can roll into bites.
Tips for success
-
Blanched almond flour sold in the US is pasteurized. If yours is not, or you are unsure, toast it on a sheet at 300°F (150°C) for 5–8 minutes and cool it before mixing. - The allulose gives a brown-sugar flavor; with all erythritol, the dough tastes a little cooler and grainier.
- Roll into 16 balls and freeze for grab-and-go cookie dough bites, or crumble over no-churn vanilla ice cream.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Eat straight from the fridge, or let frozen bites soften for 10 minutes.
Prep tip: Roll into bites, freeze them on a tray, then bag them for single-serve portions.
Refrigerate in an airtight container up to 1 week, or freeze up to 3 months; let it soften 10 minutes before eating.
Variations
3 variations, each with its own ingredients and macrosPeanut butter
FlavorPeanut butter beaten into the butter for a richer, peanut-butter-cookie dough.
- + ¼ cup natural creamy peanut butter
3.5 g net · 213 kcal · 5.3 g protein · 20 g fat · ≈$0.79 per serving (+1.4 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and a little more cream replace the almond flour, for a nut-free dough with a softer, fudgier texture.
- blanched almond flour → coconut flour
- + 2 tbsp extra heavy cream
2.1 g net · 117 kcal · 1.6 g protein · 10 g fat · ≈$0.55 per serving (same net carbs as the original)
Brownie batter
FlavorCocoa and a little more sweetener turn it into a fudgy, lick-the-bowl brownie batter.
- + 3 tbsp unsweetened cocoa powder
- + 2 tbsp extra powdered erythritol
2.5 g net · 170 kcal · 3.9 g protein · 16 g fat · ≈$0.81 per serving (+0.4 g net carbs vs the original)
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